Roman-style gnocchi are prepared with just a few ingredients and are delicious: it will be impossible to resist the golden crust
Soft inside And with a delicious crust on the outsideThe gnocchi alla Romana they are without a doubt one of the most loved recipes ever traditional Lazio cuisine. In fact, despite the fact that it is a poor, simple, humble and very cheap dishthis delicious first course of the Roman culinary tradition everyone really likes itadults and children.
Gnocchi alla Romana are nothing less than gods medallions about one centimeter thick Of semolina, butter, milk and egg yolks. So, with just 4 humble ingredients, some grated cheese, nutmeg and salt, you will be able to prepare a delicious and mouth-watering first course. In particular, the crispy and golden crust on the outside of the gnocchi will make this recipe truly irresistible.
In fact, to create an impeccable golden crust you will simply have to brown the gnocchi in the oven with diced butter and pecorino romano. The end result will be sensational and will surely leave your guests speechless. There won’t even be a dumpling left over!
Therefore, to prepare the classic Roman gnocchi that everyone loves and usually enjoys in the restaurants of the Italian capital you will need few ingredients and the procedure to follow is simple and fast. Anyone can prepare this famous first course and feel like a real chef in the kitchen. Let’s see the ingredients.
Roman-style gnocchi: ingredients for 20 discs
- 500 milliliters of milk;
- 128 grams of semolina;
- 35 grams of grated cheese;
- 15 grams of butter;
- 1 egg yolk;
- Salt to taste;
- nutmeg to taste;
For the gratin:
- butter to taste;
- grated pecorino romano to taste
Method
Start by taking a pot And adding milk, a pinch of salt, nutmeg and butter. Then, let it heat until it is about to boil. So, pour in the semolina And mix vigorously with the help of a whisk so that it thickens. When the mixture is uniform and denseturn off the heat and quickly add the yolk. Mix immediately with a wooden ladle and let it fall a shower of grated parmesan.
Amalgam until everything is very dense and rather soft. Take therefore a sheet of baking paper And place the mixture you just obtained in the center of the sheet. Now close the dough like a giant candy and leave in the fridge for about an hour.
Then remove from the fridge and also remove the baking paper. Slice your discs about 1 centimeter thick. Take later a baking tray, butter it And place the various medallions on it. Sprinkle on top with diced butter And a sprinkling of grated pecorino romano. Bake at 180º and cook until the gnocchi are golden brown and the much desired crust will finally have been created. Finally, plate and taste. A true delicacy!
